French Lentil Soup
Fall is around the corner here and I can not wait to give this a go!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
fall
soup
side dish
french
lentils
lunch
summer
creamy
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup celery chopped
- 3 tablespoon extra virgin olive oil
- 1 cup carrot chopped
- 2 cup onion chopped
- celery leaves chopped, for garnish
- 2 clove garlic chopped
- 4 cup vegetable broth
- 1 1/4 cup lentils rinsed, drained
- 1 14.5-oz can tomato diced, in juice
- balsamic vinegar optional
- Carbohydrate 37.6851875 g
- Cholesterol 0 mg
- Fat 7.47002083333333 g
- Fiber 16.1843333681921 g
- Protein 13.2198375 g
- Saturated Fat 1.0455375 g
- Serving Size 1 1 Serving (331g)
- Sodium 652.308333333333 mg
- Sugar 21.5008541318079 g
- Trans Fat 0.339955416666666 g
- Calories 266 calories
Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; saut until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes. Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
